A quick and easy recipe for flaky flounder white fish fillets seasoned then lightly baked, served with flavorful Argentinian Salsa Criolla. Light and delicious.
Here is a recipe that is low calorie yet will satisfy even the biggest of hungers. I know that sometimes certain fillets of white fish can be rather boring, which is why many restaurants feel they need to batter the heck out of them, deep fry them, and serve them with a rich and creamy (not to mention high calorie) sauce.
Not this recipe!
I was looking for something lower in calories for ourselves, something that I can easily whip together for our daily lunches. We both work from home so these types of Quick and Easy Meals (Madness Style, of course!) are pretty important for us to have around.
For this one, I’m using flounder. Flounder is a mild white fish that has a touch of sweetness, though overall it’s quite delicate in flavor.
By itself it probably won’t satisfy your cravings, but with a few simple seasonings and this amazing Salsa Criolla Recipe (https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/salsa-criolla-argentinian-salsa ), you’ll find yourself stopping at the store for flounder more often.
Cooking it up is simple enough. Just lay out the flounder fillets over a lightly oiled baking sheet. Drizzle them with olive oil, a bit of lime juice, and your seasoning blend – paprika, garlic, salt and pepper.
Bake them up for 8-10 minutes, or until they are cooked through to a nice, flaky texture. Simple enough! So fast!
Use the cooking time to make your Salsa Criolla. I like to make my Salsa Criolla on the weekend so I can use it all week on other meals. Time saver!
For the Salsa Criolla, it’s almost all chopping. Chop up the bell pepper, onion, tomato and garlic and set them into a large bowl.
Whisk together oil and vinegar and pour it over the chopped veggies.
Sprinkle on some crushed red pepper, oregano, and salt and pepper, then stir it all up! Simple, right? Yet HUGE on flavor. One of my favorites for sure.
That’s it! When the flounder fillets are done cooking, spoon some of the Salsa Criolla over the top and enjoy! Super HAPPY with this meal.
I served ours over some delicious (and spicy) cauliflower rice. Check out my Cajun Cauliflower Rice Recipe, another new FAVE.
This recipe will work with any type of white fish. Even try it out with salmon!
Let me know how this turns out for you. I hope you love it as much as I do! – Mike H.
Baked Flounder with Salsa Criolla – Recipe
Prep Time: 5 Minutes
Cooking Time: 10 Minutes
Heat Level: Mild
- 4 5-ounce flounder fillets
- 1 tablespoon olive oil
- 1 lime, sliced
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- Salt and pepper to taste
- Crushed red pepper for serving
- FOR THE SALSA CRIOLLA
- 1 small red bell pepper, finely chopped
- ½ small white onion, finely chopped
- 1 small tomato, chopped
- 1 clove garlic, minced
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper
- 1 teaspoon minced fresh oregano
- Salt and pepper to taste
- Heat oven to 425 degrees F.
- Set the flounder onto a lightly oiled baking sheet. Drizzle with oil and juice from half a lime, then sprinkle with paprika, garlic, salt and pepper.
- Bake the flounder fillets for 8-10 minutes, or until they are cooked through. They will be nice and flaky.
- While the flounder is cooking, make the salsa criolla. Add the bell pepper, onion, tomato and garlic to a large bowl.
- In a separate bowl, whisk together the oil and vinegar. Pour it into the first bowl and toss to coat everything.
- Add the crushed red pepper, oregano and salt and pepper to your preference.
- Give it a good stir and serve it over the baked flounder fillets.
NOTE: I served ours with some Homemade Cauliflower Rice.